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On food: its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. (1872)



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Author: Letheby, H. (Henry), 1816-1876
Subject: Food
Publisher: New York, W. Wood and company
Language: English
Call number: TX353 .L45 1872a
Digitizing sponsor: MSN
Book contributor: Cornell University Library
Contributor usage rights: See terms
Collection: cornell; americana

Full catalog record: MARCXML

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Mediatype: texts
Identifier: cu31924031242732
Identifier-access: http://www.archive.org/details/cu31924031242732
Identifier-ark: ark:/13960/t04x5w000
Lccn: 45045814
Camera: EOS 1Ds MKII
Lcamid: 341320
Rcamid: 123456
Operator: gschmidt
Scanner: Kirtas APT 2400
Ppi: 300
Imagecount: 284
Bookplateleaf: 0002
Ocr: ABBYY FineReader 8.0
Scandate: 20080702165648
Filesxml: Wed Mar 17 12:30:42 UTC 2010